Melanzane alla Parmigiana (Eggplant Parmesan)

Name: Melanzane alla Parmigiana (Eggplant Parmesan)
Total time: 115
Yield: 6
Ingredients: 2 cups extra-virgin olive oil, or as needed; 6 eggplants, trimmed and cut into 1/2-inch thick slices; 1 bunch fresh basil; salt to taste; 1.333 cups tomato puree (passata); 2 tablespoons olive oil, divided; 2 cloves garlic; 18 ounces fresh mozzarella cheese, drained and sliced; 0.5 teaspoon dried oregano, or to taste; 4 ounces grated Parmesan cheese

Recipe by AndreaCiotti from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

6 servings

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2 cups extra-virgin olive oil, or as needed
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6 eggplants, trimmed and cut into 1/2-inch thick slices
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1 bunch fresh basil
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salt to taste
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1.333 cups tomato puree (passata)

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2 tablespoons olive oil, divided
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2 cloves garlic
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18 ounces fresh mozzarella cheese, drained and sliced
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0.5 teaspoon dried oregano, or to taste
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4 ounces grated Parmesan cheese

Instructions

Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.